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Barbecue Beef Brisket
1 beef brisket approximately 1kg
1 tbsp light or dark brown sugar
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp mustard powder
1 small onion, peeled and cut to 1.5cm slices
60ml larger or ale
225ml barbecue sauce (refer to recipe)
Salt and freshly ground black pepper
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Trim the fat from the top of the brisket to 1/2 cm thickness. Do not remove all of it, as it helps to keep the
brisket tender and moist.
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Combine the brown sugar, Worcestershire sauce, pepper, garlic powder, mustard powder and season well.
Rub over the brisket.
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Make a single layer of the sliced onions in the bottom of the ceramic pot place the brisket on top. Cover and
cook on ‘Low’ for 8 hours. When the Cook & Hold switches to ‘Hold’, remove the brisket, onions and cooking
juices from the ceramic pot.
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Place in a dish, cover and refrigerate.
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1 hour before serving, remove the brisket from the refrigerator. Preheat the oven to 190°C/375°F, Gas Mark 5.
Remove the hardened fat and discard. Remove the brisket from the cooking liquid and slice thinly while cold,
reassemble and place in a roasting dish.
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Cover with foil and cook for 30-40 minutes until heated through, serve hot.
Содержание Cook and Hold
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